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This Caprese Pasta Salad takes sweet juicy tomatoes, creamy fresh mozzarella, and basil and tosses them with tender pasta and a 3-ingredient balsamic vinaigrette. It comes together in 20 minutes and works just as well as a weeknight side as it does at a summer potluck.
More Caprese-inspired recipes: One Pan Caprese Pasta | Caprese Chicken Salad | Caprese Stuffed Chicken
3 Tips That Really Matter For This Recipe
A few quick notes will set you up for the best results.
- Pick a short, ridged pasta. Rotini, farfalle, and cavatappi all catch the dressing well. Skip long noodles, which won’t hold the vinaigrette.
- Use fresh mozzarella, not shredded. The kind packed in water is softer, milder, and tears apart for the perfect texture. Pearls or ciliegine save you the chopping.
- Rinse the pasta and dress just before serving. Cold rinsing stops the cooking and keeps the noodles from soaking up too much vinaigrette. For potlucks, hold back half the dressing and toss it in right before serving.
RECIPE WALK-THROUGH
How to Make Caprese Pasta Salad
See the recipe card below for full, detailed instructions
This salad comes together in about 20 minutes, with most of that time spent boiling pasta. Here’s how it goes.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add 1 pound of small, short pasta and cook to al dente according to the package directions.
Drain and rinse with cold water until the noodles are cool to the touch, then set aside to drain fully while you prep the rest.
- Salt the water generously. This is your one shot to season the pasta itself, so don’t be shy. The water should taste like the sea.
Step 2: Prep the Tomatoes, Mozzarella, and Basil
Slice cherry or grape tomatoes in half. Cut the fresh mozzarella into small, bite-sized pieces, or use mozzarella pearls or ciliegine as-is.
For the basil, stack the leaves on top of each other, roll them into a small log, and slice with a sharp knife. This gives you nice even strips (a chiffonade).
- Slice the basil last. Cut basil starts to brown almost immediately, so wait until you’re ready to toss everything together.
Step 3: Whisk the Balsamic Vinaigrette
In a small bowl, whisk 3 tablespoons of balsamic vinegar with ¼ cup olive oil and a clove of minced garlic. Season with salt and fresh cracked black pepper to taste.
- Shake instead of whisk. A tightly sealed jar emulsifies the dressing faster and saves you a dish. Bonus: any leftover dressing stores right in the jar.
Step 4: Combine and Toss
In a large bowl, add the cooled pasta, halved tomatoes, mozzarella, and basil. Drizzle the vinaigrette over the top and gently fold everything together until the pasta is well coated.
Taste and adjust salt or pepper if needed.
- Hold back half the dressing if you’re making it ahead. The pasta soaks up vinaigrette as it sits, so reserving half and tossing it in right before serving keeps the salad fresh and moist.
Step 5: Garnish and Serve
Top with extra basil and a final crack of black pepper. Serve right away, or chill briefly until ready to serve.
Finish with balsamic glaze for a little extra flair. A light drizzle over the top right before bringing it to the table adds a sweet, syrupy contrast that takes this salad up a notch.
Serving Suggestions
This is a side dish at heart, so the question is usually what you’re making with it. It pairs beautifully with anything off the grill, which makes it a natural fit for summer dinners and backyard get-togethers.
A few of my favorites:
You can also turn this salad into a meal on its own by adding a protein. Diced grilled or rotisserie chicken, Marinated Shrimp, or chopped Italian sausage all work well stirred right in.
Storage Tips
Storage, Make-Ahead, and Freezing
This salad is a great make-ahead, with one key tip: keep some dressing back to refresh it before serving.
Refrigerating leftovers. Store in an airtight container in the fridge for up to 3 to 4 days. The pasta will absorb dressing as it sits, so it may look drier the next day.
Refreshing leftovers. Drizzle on a little extra balsamic vinaigrette and gently toss before serving. A pinch of salt or fresh basil brings it right back to life.
Make-ahead for potlucks and BBQs. You can fully assemble the salad up to a day in advance, but I recommend reserving half the vinaigrette and tossing it in within an hour of serving. This keeps the pasta from soaking up too much dressing and the basil from browning too quickly.
Freezing. I don’t recommend freezing this one. Fresh mozzarella and tomatoes both lose their texture once thawed, and the dressing will separate.
Caprese Pasta Salad FAQ’s
What’s the best pasta for caprese pasta salad?
Short, ridged shapes work best because they catch the vinaigrette. Rotini is my pick, but farfalle (bow ties), cavatappi, and shells are all great. Avoid long noodles like spaghetti or linguine, which don’t hold the dressing or grab onto the bite-sized tomatoes and mozzarella the same way.
What dressing goes on caprese pasta salad?
The classic pairing is a simple balsamic vinaigrette, which is what I use here. Olive oil, balsamic vinegar, and a clove of garlic is all you really need. If you want to switch it up, a homemade Italian vinaigrette or a good-quality bottled balsamic dressing also works.
Can I add protein to make it a meal?
Absolutely. Diced grilled or rotisserie chicken is the easiest add-in, and Italian sausage, marinated shrimp, or even crumbled bacon all work well. Stir the protein in along with everything else and serve.
Should I serve it cold or at room temperature?
Room temperature is best. Because this salad uses an oil-and-vinegar dressing instead of a creamy one, it doesn’t need to be served chilled. If you’ve made it ahead and stored it in the fridge, let it sit on the counter for 20 to 30 minutes before serving.
How do I keep the basil from turning brown?
Slice the basil right before you toss everything together, and add it last. If you’re making the salad ahead, hold the basil aside and stir it in just before serving so it stays bright green.
More Pasta Salads to Try
- Classic Macaroni Salad
- BLT Pasta Salad
- Tuna Pasta Salad
- Zesty Italian Pasta Salad
- Chicken Pesto Pasta Salad
Caprese Pasta Salad
Ingredients
- 1 pound small dry pasta such as rotini, farfalle, or cavatappi
- 2 pints cherry or grape tomatoes
- 8 ounces fresh mozzarella cheese cut into small cubes (or use pearls or ciliegine)
- 1/4 cup fresh basil leaves thinly sliced (plus more for garnish)
Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic minced
- Salt and fresh cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook to al dente according to package directions. Drain and rinse with cold water until cool to the touch.
- While the pasta cooks, slice the tomatoes in half and cut the mozzarella into small, bite-sized pieces.
- In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic until well combined (or shake in a tightly sealed jar). Season with salt and fresh cracked black pepper to taste.
- In a large bowl, combine the pasta, tomatoes, mozzarella, and basil. Drizzle the vinaigrette over the top and gently fold everything together until well coated.
- Garnish with extra basil and fresh cracked black pepper. Serve immediately or chill briefly until ready to serve.
Notes
- Pasta Shape. Rotini is my pick because the spirals catch the dressing, but farfalle, cavatappi, or shells all work well. Avoid long noodles.
- Fresh Mozzarella. The kind packed in water is the way to go here. It’s softer and milder than shredded mozzarella and tears apart for the perfect texture. Mozzarella pearls or ciliegine are the right bite size already.
- Make-Ahead. The salad can be assembled up to a day in advance. Reserve half the vinaigrette and toss it in within an hour of serving so the pasta stays moist and the flavors are fresh.
- Add Protein. Stir in diced grilled or rotisserie chicken, marinated shrimp, Italian sausage, or crumbled bacon to make this a complete meal.
- Optional Finish. A drizzle of balsamic glaze over the top right before serving adds a sweet, syrupy finish that takes this salad up a notch.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If the pasta seems dry, drizzle on a little more balsamic vinaigrette and gently toss before serving. Freezing isn’t recommended as the mozzarella and tomatoes lose their texture.
- Serving Temperature. This salad is best served at room temperature. If it’s been chilled, let it sit on the counter for 20 to 30 minutes before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Wonderful recipe! Easy to make and absolutely delicious! I added parmesan cheese, bacon bits, red onion and black olives. This will be in my regular recipe rotation. Thanks for the great recipe!
You are so welcome Michelle! Thank you for your feedback.
I’ve been craving a good hearty pasta salad that we could have for dinner along with lunch leftovers. This one was just the ticket! I added rotisserie chicken for protein (and to appease my meat lover husband). Also added a touch more balsamic and basil, and served with a drizzling of balsamic glaze on top. It made a TON and the leftovers are even better! Thinking it would also be good with bacon instead of chicken. Will definitely make again!
It would be fantastic with bacon! Thanks for sharing your feeback, Kimberly!
I made this for a surprise party for my mom today. It was FABULOUS! And super easy. I cooked the pasta yesterday, and made a variation of the dressing recipe to put on it while it was still warm so the flavors could soak in, I added about 2 T of pesto to the olive oil/balsamic for the “soaking” dressing. Then I made the full vinaigrette (minus the garlic) when I pulled it all together today. YUMMY!
Nice! it does sound yummy! thank you so much for stopping by Sue.
Your dressing recipe has this ingredient:
“3 tablespoons cup balsamic vinegar”
I assume you probably mean 3Tbs vinegar, but could you confirm, please?
Yes that was a typo – should be 3 tablespoons. Thanks!
I would love to take this to a potluck, do you serve it with the dressing already mixed into the salad? Or on the side?